Cook the chicken breasts at 147F
for 45 minutes. We find that any temperature
between 140F-147F works well. See Cooking
Chicken Sous Vide.

You can leave it in the water
bath till ready to serve. Since cooking times
will vary with meat thickness it is important
to adjust temperatures accordingly. For accurate
cooking times see: A
Practical Guide to Sous Vide Cooking

Crispy Chicken Skin

Lay the skin from chicken breast
in a non-stick skillet and holding it down with
a spatula. Saute on a medium flame. Flip the
skin when brown. Continue until skin is desired
texture. Set aside on a paper towel till ready
to plate.

Leeks

Cut off the white end and a small
amount of light green portion of the leeks.
Use 1 medium/small leek per person. Clean the
leeks of all grit. Sweat the leeks in 1 T. butter
in a medium saucepan. Season with salt.

Sauce

In a separate small saucepan reduce
1 cup of rich chicken stock by half. Add 1/2
cup of cream and reduce till the liquid is thick
enough to lightly coat the back of a spoon.
Add the creme mixture to the leeks and let simmer
for 5 minutes. To richen the sauce further whisk
in a small amount of butter before serving.

Mushrooms

Saute the mushrooms in a small
amount of butter.

Assembly:

Arrange the leeks and creme sauce in the center
of the plate.
Place the sous vide chicken breast sliced in
half on the leeks. Top with the crispy skin.